Garlic Kale Shrimp Salad

Catalina Castravet
By Catalina Castravet

Garlic Kale Salad topped with garlicky shrimp cooked in Sauvignon Blanc and served with buttery avocado is the perfect summer meal.

Easy shrimp recipes are traditional in our house, they make the quickest and most delicious dinners. I also love Bacon Wrapped ShrimpInstant Pot Shrimp Boil and PF Chang’s Crispy Honey Shrimp Copycat, because they all take less than 30 minutes to make and are very tasty!

Garlic Kale Salad

Garlic Kale Shrimp Salad

This Shrimp Garlic Kale Salad is absolutely delicious, filling,  and hearty. In addition, it is very easy to make and its bursting with flavor. Starting with fresh kale that was massaged in oil, lemon juice and lots of minced garlic. The kale gets very tender and garlicky with a beautiful citrus aroma.

Add some wine into the mix and you have a beautiful meal! Sauvignon Blanc is a fresh, fruity wine dominated by tropical and citric fruit such as grapefruit, lime and lemon peel. The wine pairs well in the mix and with shrimp the combo is just perfect. Also, the shrimp has been cooked in a splash of delicious Sauvignon Blanc, spices, lots of fresh herbs and garlic. The Garlic kale Salad is topped with shrimp cooked to perfection. With buttery avocado and served with a glass of wine is how I want to eat all summer long!

Garlic Kale Shrimp Salad

Why cook shrimp with the shells on?

For this salad, I always use and recommend to use deveined shrimp but with shells on. The shells add a lot of flavor to them. Not that I expect you to eat them, but when left on for the cooking process, shrimp shells contribute a depth of flavor and perfectly soak the sauce. In addition, shrimp cooked in their shells have a plumper texture, and they don’t seem to go from perfectly cooked to overcooked. But if you do choose to peel the shrimp before cooking, below you can find the easy steps to do so:

How to peel and devein shrimp?

  • First, start underneath, where their legs are attached.
  • Then, use a paring knife to devein by making a shallow slit down the middle of the back to expose the black strip intestine.
  • Next, gently remove the black strip of intestines and wipe it off on a paper towel.
  • In order to remove the shrimp tail, just squeeze the shrimp out from the tail segment, discard the tail.

Garlic kale salad topped with garlicky shrimp cooked in sauvignon blanc and served with buttery avocado is the perfect summer meal.

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Garlic Kale Salad
Author: Catalina Castravet Serves: 4 servings
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 mins

Ingredients

For the shrimp:

  • 1 pound  medium-large shrimp  (peeled or unpeeled (we prefer ours unpeeled))
  • 1  garlic head  (minced (head not clove))
  • 2 tablespoons  unsalted butter 
  • 1/2 cup  white wine 
  • 1/2 lemon  juice 
  • 1  fresh jalapeno  (chopped)
  • 1/2 cup  fresh basil  (chopped)
  • 1/2 cup  fresh parsley  (chopped)
  • 1/2 teaspoon  Badia Complete seasoning 
  •  Salt and Pepper 

For the salad:

  • 8  large kale leaves 
  • 2  avocados  (peeled and sliced)
  • 4  garlic cloves  (minced)
  • 1/2  lemon juice 
  • 2 tablespoons  olive oil 

Instructions

  1. Clean the shrimp, peel if preferred. I prefer to cook the shrimp unpeeled as it retails more flavor, and to peel during the eating process.
  2. In a large nonstick heavy skillet over medium-low heat add the butter, when it is melted and barely starts to simmer add half of the minced garlic and Badia spices, cook for 1 minute and add the shrimp. Cook for 4-5 minutes, stirring occasionally. Add the lemon juice, chopped jalapeño and white wine, sprinkle generously with salt, pepper. Cook for 4 minutes and add the rest of the garlic, chopped basil and parsley, stir gently and continuously until the shrimp is just cooked, another 3-4 minutes.
  3. Taste the mixture and add a little more salt if needed.
  4. Remove the stems from the kale leaves and discard. Chop the leaves and add them to a large bowl, top with olive oil, salt, pepper, minced garlic and lemon juice. Massage well with your hands. Let the kale stand/marinate for 5-10 minutes.
  5. Distribute the chopped kale into 2 salad bowls, top with shrimp and sliced avocado pieces.
  6. Serve with fresh bread.
Calories: 477 Carbohydrates: 21 Protein: 30 Fat: 30 Saturated Fat: 7 Cholesterol: 300 Sodium: 988 Potassium: 1221 Fiber: 7 Sugar: 1 Vitamin A: 12540 Vitamin C: 168.8 Calcium: 371 Iron: 5.3
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Rachel @ Bakerita

Mmm I want to devour that salad for lunch! Love that you added shrimp. So delicious!

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